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Sump Steak with Eschalot

A grilled rump steak rubbed with finely chopped eschalot, salt, and pepper, optionally finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Sump Steak with Eschalot

Ingredients

Directions

Prepare

  1. Preheat your grill or double gridiron.

  2. Chop the eschalot very finely.

  3. Mix the eschalot with salt and pepper.

Cook and serve

  1. Rub the mixture all over the steak and press it in with a knife.

  2. Place the steak on the grill and cook for 12 to 15 minutes, turning it four times.

  3. Serve immediately on a warm dish, optionally spreading butter on the steak.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rump steak
Forms the main body of the dish and is the meat that browns and cooks through on the grill.
Eschalot
Adds a sharp, aromatic flavour that is softened and tempered by the heat of the grill.
Butter
Adds richness and a smooth, moist finish when spread over the hot steak.

The step that matters

Turning the steak four times over 12 to 15 minutes. Turning repeatedly, rather than leaving the steak still, helps it cook evenly and brown on both sides. Pressing the seasoning in before cooking helps it adhere to the surface as the steak heats.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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